Sensory Analysis and New Product Development

Code:

CA4001

Acronym:

CA4001

Keywords
Classification	Keyword
OFICIAL	Agrarian Sciences

Instance: 2013/2014 - 2S

Active?	Yes
Responsible unit:	Department of Geosciences, Environment and Spatial Plannings
Course/CS Responsible:	Master in Consumer Sciences and Nutrition

Cycles of Study/Courses

Acronym	No. of Students	Study Plan	Curricular Years	Credits UCN	Credits ECTS	Contact hours	Total Time
M:CCN	21	Plano de estudos do Mestrado em Ciências do Consumo e Nutrição - 2013_2014	1	-	6	42	162

Teaching language

Suitable for English-speaking students

Objectives

Knowledge of the importance of sensory control, its advantages and disadvantages.

Increase knowledge about the physiology of the senses.

Skills to measure the sensory characteristics of the products, after selection of appropriate methods, adequate experimental design and statistical interpretation of the results.

Knowledge of sensory analysis, as an essential part of the agri-food innovation and as a tool to promote some aspects of the development and management of portfolio of new food products.

A perspective of the future marketing of products developed using the sensory analysis market, it is intended that students get a clear view of the strengths and limitations of Marketing , as a philosophy and as a set of management skills with the ability to leverage the sales of a given product in particular with regard to its Agrifood specificity.

Acquisition of knowledge about each of the different marketing policies that make up the marketing-mix; Ability to establish a clear link between the different marketing policies , selecting a marketing-mix adjusted to different agro-food products, from fresh produce to processed foods.

Learning outcomes and competences

It is intended that at the end of this course the student is able to:

Know the importance of sensory control, its advantages and disadvantages.

Acquire some knowledge about the physiology of the senses.

Learn how to measure the sensory characteristics of the products , after selection of appropriate methods, adequate experimental design and statistical interpretation of the results. Practical application of the methods learned.

Know the sensory analysis, as an essential part of the agri-food innovation and promote some aspects of the development and management of portfolio of new food products.

In a perspective of the future marketing of products developed using the sensory analysis, it is intended that students get a clear view of the strengths and limitations of Marketing, as a philosophy and as a set of management skills with the ability to increase the sales of a given product in particular with regard to its Agrifood specificity;

Acquire knowledge about each of the different marketing policies that make up the marketing-mix; Ability to establish a clear link between the different marketing policies , selecting a marketing-mix adjusted to different agro-food products, from fresh produce to processed foods.

Working method

Presencial

Program

1 . Introduction to sensory analysis.

   1.1. Background and importance of Sensory Analysis

   1.2. Definition of Sensory Analysis

   1.3. Fields of Application of Sensory Analysis

   1.4. Legislation on Sensory Analysis

   1.5. Sensory perception and the organs of the senses

 

2 . Methodology of sensory analysis.

   2.1. Preparation of trial

   2.2. Place of test and Tasting Rooms

   2.3. Tasting Technique

   2.4. Types of tests

      2.4.1. Differentiation sensory tests 

      2.4.2. Variables and scales

      2.4.3. Descriptive sensory tests

      2.4.4. Affective sensory tests

 

3. Assessors: Selection, training and monitoring.

   3.1. Assessors

      3.1.1. Types of assessors

      3.1.2. Factors influencing sensory evaluations

      3.1.3. Features of assessors

   3.2. Selection, training and monitoring of assessors

      3.2.1. Recruitment

      3.2.2. Selection

      3.2.3. Training

      3.2.4. Monitoring

 

4. Innovation and structured development of new food products.

 

5. Introduction to agrifood marketing.

 

6. Segmentation and positioning.

 

7. Marketing policies: the marketing-mix.

 

8 . Practical applications of sensory analysis.

 

9. New technologies and product ideas - the scientific interface.

Mandatory literature

Meilgaard Morten; Sensory evaluation techniques
Stone Herbert; Sensory evaluation practices. ISBN: 0-12-672690-6
Schaffner, D. J., W. R. Schroeder e M. D. Earle; Food Marketing: An International Perspective - 2nd ed, McGraw Hill, 2003. ISBN: 978-0072952889

Teaching methods and learning activities

The unit is delivered through blended learning, with the face-to-face classes being developed based on the theoretical exposition of content, supplemented by practical classes and a visit to a Professional Laboratory of sensory analysis. A final project involving the development of a product (concept), through creative techniques will be developed, as well as the framework for its marketing potential, through the design of the appropriate marketing mix. The online component will be delivered through the UP's Moodle plattform, consisting in the development of a colaborative assyncronous group work with final critical peer assessment.

Evaluation Type

Distributed evaluation without final exam

Assessment Components

designation	Weight (%)
Prova oral	25,00
Trabalho de campo	30,00
Trabalho escrito	45,00
Total:	100,00

Calculation formula of final grade

The final score is calculated based on the following elements: 30% working online component (includes participation in development forum group, report delivery, discussion forum and peer-assessment), 70% Final Project (25% - oral presentation - to perform the date of the examination, 45% report).